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Home made hot dogs/sausage to buy?

grazin' angus (at the union square greenmarket on fridays and maybe saturdays, i'm not sure) makes great hot dogs with lamb casings.

Aug 28, 2009
jcd in Manhattan

wine pairing with 2 kinds of fried chicken

a quick question --

i have a reservation tonight at momofuku noodle bar in new york city. they have a very reasonable corkage of $15, and a sparce wine list. we are going for a specific meal, which includes the following: two types of fried chicken (one southern style made with old bay seasoning), and one korean style (made with bibim, soy and sherry). the dinner comes with mu shu pancakes, long spicy peppers, baby carrots, red ball radishes, shiso leaves, bibb lettuce, four sauces (hoisin, ginger/scallion, jalapeno garlic and one other), and a basket of herbs.

i want to bring a wine to pair with the meal, but am not sure what to do about the old bay / asian combination. what would you bring, if only bringing one wine? i am open to any suggestions.

thanks so much!

Aug 28, 2009
jcd in Wine

Three nights only, Help!!!!!

i just returned from 3 nights in chicago, and ate at alinea, topolobampo (tried two different tasting menus), and graham elliott. i was not disappointed with any of them, and alinea was one of the finest meals i've ever eaten. this lineup worked for me.

as far as pizza and hot dogs, i regret not getting to hot doug's but i didn't have the time. portillo's (in the downtown are) was a good way to try a "chicago" dog.

it was a great city, food and otherwise.

Aug 17, 2009
jcd in Chicago Area

Gajyumaru Report (UES)

yes, they do make fresh tofu. just so you know, it is made with peanuts, not soy, so it has a rich and distinctive flavor.

Aug 17, 2009
jcd in Manhattan

I cannot cook steak. Can you?

I too had a hard time mastering this. Lobel's, which is New York City's premiere butcher, has steak cooking tips on their website. their two step method, which starts with searing each side, and then finishes in a 375 degree oven, is foolproof. seriously. it gives you exact cooking times, depending on the thickness and cut of the steak, as well as the desired doneness. be sure to realize that their cooking times include both the searing and the oven stage. using their methods, steaks are perfect, every time.

Jan 12, 2008
jcd in Home Cooking

seafood pasta pairing

thanks bill...

the major taste is the tomato sauce, but it has a very very strong squid flavor which permeates the tomato. it's a sauce that braises all day.

i too was inclined to go with a chianti, but i worried that it might not work with the "fishy" flavor.

thanks for the help.

Jan 05, 2008
jcd in Wine

seafood pasta pairing

i'm having trouble pairing this dish for tomorrow night.

i've made an italian tomato sauce (aka, "gravy") with crab and squid in lieu of meat.

any thoughts? thanks in advance!

Jan 05, 2008
jcd in Wine

where to buy kimchi on the UES?

quick question -- where can i purchace kimchi on the UES, preferably near the 86th street stop. I wanted to pick some up on my way home from work tonight.

thanks in advance...

Oct 15, 2007
jcd in Manhattan

thanksgiving turkey question

good morning...

i have never prepared a turkey, in any form, but was recently asked for advice by my hostess for thanksgiving dinner this year. for serving a large group, would one 24 pound bird or two 12 pound birds work better? any thoughts?

i believe she only has one oven. thanks for the help!

Oct 11, 2007
jcd in Home Cooking

Cal Pep-ordering

I ate at Cal Pep last week, and it was wonderful.

We sat in the back dining room (only 5 or so tables) with a Catalan friend who knows Pep. He ordered for us, and we dined on the following -- amazing fried artichokes, jamon with tomato bread, tuna tartare, friend baby fish (i think they are anchovies, but i'm not sure) three kinds of clasm/cockles, in three seperate courses, a crawfish/shrimp type shellfish, that was divine and reminded me of baby lobster, and finally, giant prawns, head on. You cut off the head, and crush it, using the juices as the sauce for the meat.

It was an outstanding meal. Highights, for me, included all three clams, the giant prawns, the tuna tartare, and the baby fried fish. We paired the meal with a white wine made by cervoles that was divine with the meal.

The staff was warm, friendly, and accomidating. I believe they will try to help you, even if you can't order in catalan or spanish. I really wouldn't worry about it at all.

If you want other suggestions, we were also exceedingly impressed by Cinq Sentits (do not miss the fois), Ca L'Isidre (the goat, chocolate souffle, and porcini mushrooms were divine), Bar Pinoxo, and el xampanyet (their anchovies and jamon are a MUST). We were also fortunate enough to go to Girona to El Celler de Can Roca -- it was one of the finest and most refined meals I've ever had.

Have a wonderful vacation.

Sep 22, 2007
jcd in Spain/Portugal

can i make souffle in advance?

candy, that really is horrifying. i gasped when i read that. luckily for me, most of my dinner guests have rather refined palates. there's nothing you can do in a situation like that, but it would kill me inside to see such a beautiful dinner get ruined like that.

i have decided to try the same souffle again soon in an attempt to perfect it. my husband and i are on a passion fruit kick right now, and i've done everything from passionfruit scallop ceviche through passion fruit cheesecakes, and souffles had to be tried. once i perfect this one, i'll move on to other souffles, including savory.

Sep 02, 2007
jcd in Home Cooking

Help! Wedding Present Advice for Major NYC Foodies Needed

If you are planning to get a bottle of wine, here's an idea if you think your hosts would be comfortable with it. buy them a wonderful magnum, and bring it to the wedding with a metalic wine pen. put it by the gift table, guest book, etc, and have the wedding guests sign the bottle. if you pick a bottle that could age 5 or 10 years, it would provide the couple with a wonderful anniversary present as a bonus.

sherry-lehman, which has already been mentioned, has a great selection of magnums and larger. i'm pretty sure they sell permanant metalic pens as well.

i only wish i had thought of this idea before my wedding last year...

Sep 02, 2007
jcd in Manhattan

can i make souffle in advance?

thank you all for the advice ... i'm finally getting the chance to report back. candy, as per your suggestion, i added a little bit of cream of tartar. i prepared the souffles approximately 2 hours in advance, and while they could have risen a bit better, they still rose well, and tasted fabulous. i agree, they were not as difficult as i expected them to be. i'll certainly make them again, likely again soon!

Sep 02, 2007
jcd in Home Cooking

can i make souffle in advance?

thank you all for the suggestions. i'l let you know how it goes, assuming i decide to make the souffles. i think i'll go for it though...

Aug 26, 2007
jcd in Home Cooking

La Colombe Espresso Bar

thank you thank you for this post!!!! I was raised in philadelphia, and went to college there, and i have been a la columbe devotee for over ten years. I buy their beans 5 pounds at a time over the internet ... they're the only ones i'll use at home for brewed coffee. i did not, however, realize that la columbe had come to new york. i can't wait to go!

Aug 26, 2007
jcd in Manhattan

Three 18 year olds Who Enjoy Good Food

i would suggest degustation - it's located on e. 5th street in the east village, a vibrant neighborhood for 18 year olds. the restaurant is a bar surrounding an open kitchen with 16 or so seats. the budding chef would certainly enjoy being able to watch the food being prepared. while it is not the "scene" of some of the other places that posters mentioned, it is definately east village cool. and finally, the food is sublime. they have small plates (do not miss the poached egg or stuffed squid), or a 5 course $50 tasting menu. you won't be disappointed!

Aug 26, 2007
jcd in Manhattan

can i make souffle in advance?

i've never made a dessert souffle before, and i was planning to make one for a dinner party tomorrow evening. i'm planning to make a passion fruit souffle that is egg white based. can i make them 4-6 hours in advance, and then refrigerate them until i bake them? thanks for the help ... i'm new to making desserts.

Aug 26, 2007
jcd in Home Cooking

ISO *TASTY* Tofu Recipes

My korean friend taught me this one - try it if you have access to store-bought kimchi. Drain and dry tofu (as explined by others) in cubes (slightly larger in size than dice is how i do them). In a non-stick pan with a scant spray of pam or a bit of olive oil, sautee a single strip of center-cut bacon, cut into small strips. Add in a little less than a teaspoon of sesame oil, and the tofu. Brown the tofu cubes for about 5-10 minutes. When the tofu is getting brown, add about a cup or more of kimchi. Sautee for an additional 3 to 5 minutes. One store bought block of tofu serves two - and the single stip of bacon and little bit of sesame oil go a long way in flavor without adding too much fat or calories.

Aug 10, 2007
jcd in Home Cooking

Dessert cookbook for gift

I received a copy of How To Be A Domestic Goddess, by Nigella Lawson, for my bridal shower. This book inspired me to bake!

Aug 07, 2007
jcd in Home Cooking

Registering for my first fine china...oh my!

I just wanted to chime in that i have Medard de Noblat porcelain and love it! I am not sure where you would purchace it in Los Angeles (I registered for mine at Michael C Fina in New York), but i'm certain you could find it. Their patterns are beautiful, timeless, and most of them have unique touches. It's pricy, but i love mine. http://www.medarddenoblat.com/

Jul 26, 2007
jcd in Cookware

Suggested books as introduction for learning about wine and/or food and wine pairing? [Moved from Not About Food]

"what to drink with what you eat" - by andrew dornenburg and karen page. this book has provided me with excellent pairing advice. it's extremely user friendly for beginners.

Jul 23, 2007
jcd in Wine

Wow, Sfoglia is really delicious

I have eaten at Sfoglia over a dozen times. I find the food to be consistently excellent, and the staff to be warm and inviting.

I whole-heartedly agree that Sfoglia is a special place.

Jul 18, 2007
jcd in Manhattan

what to do with mojama?

I purchased some mojama today, and want to serve it tomorrow evening as part of a first course. If possible, i'd like to keep it simple to let the mojama shine, but i'm open to suggestions.

Thanks in advance for the ideas.

Jul 13, 2007
jcd in Home Cooking

Has anyone held a private party at Eleven Madison Park?

Thank you both for your thoughts. My friend is trying to decide between the private room at eleven madison park, and renting the entire restaurant at prune. your suggestions were helpful, and i'll let you know what we decide.

Jun 27, 2007
jcd in Manhattan

Has anyone held a private party at Eleven Madison Park?

if so, can you tell me about the food and service? is the food up at the same level of the regular resturant? is the service overly formal?

any input would be greatly appreciated?

Jun 26, 2007
jcd in Manhattan

30th Birthday Party...

i've been asked to help a friend plan a 30th birthday party for her husband. we were looking for a private room to accomodate approximately 25-30 people. most of the private rooms i could think of were too small (gramercy, wd-50, even picholine).

in the alternative, we're open to the idea of small restaurants that might be willing to shut down for an evening.

we're very flexible on price and cuisine type. good food is a must. any suggestions?

Jun 22, 2007
jcd in Manhattan

Dinner near 92nd Street Y

gajyumaru is on first ave, between 86th and 87th, and has really fresh fish at a good price. their homemade tofu is a real standout as well. it's my neighborhood go-to sushi. inase is on first ave, between 82nd and 83rd. while the fish is good, i had such bad service there one night in february that i stopped going.

Jun 15, 2007
jcd in Manhattan

Great wine for gift (around $100)?

italian wine merchants has a fabulous selection, and their staff is exceedingly helpful. thier selection of italian wine is amazing. http://www.italianwinemerchant.com/

May 31, 2007
jcd in Wine

First time at Babbo

it was a generous, though managable, portion for one. the sauce and the duck bacon are excellent, and your friends may want to try them. they were some of the best sweetbreads i've ever had.

May 17, 2007
jcd in Manhattan

First time at Babbo

my favorites, after sampling a decent portion of the menu, are: lamb's tongue vinagrette and octupus for antipasti, goose liver or beef cheek ravioli for pastas (the love letters are good, but these are better), and the pork chop, sweetbreads, or calamari entrees. deserts are always supurb as well. enjoy!

May 16, 2007
jcd in Manhattan